This is a hearty, vegetarian, winter soup that uses no dairy. I started with finely chopped carrots and celery and bigger chunks of potato, simmered just 10 minutes or so, in a small amount of water. Meanwhile, I heated the crockpot with chicken broth... then added the slightly-cooked vegetables. Cooked on high for 6 hours. Then added frozen corn, canned navy and great northern beans (not drained). Finally: stirred in 2 packages of Idahoan brand 4 cheese mashed potato flakes.... and continued cooking for another 2 horus on low. Spices: Penzey's Parisien Bonnes Herbes (chives, dill weed, basil, French tarragon, chervil and white pepper) and a bit of salt, several bits of pepper, and a couple dashes of liquid smoke. This soup is creamy and reminds me of ham and bean soup, yet without the ham. The beans give plenty of protein; the corn helps sweeten it; and the Penzey's spices also add a sweet savor. I served it with rolls and a tossed salad; our guests loved it.
